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Sustainable, healthy and nourishing food and food systems for all in and around Norwich 

Our mission is to localise our food system in a way that cares for everyone, including our planet.

Sustainable Food Norwich is a collaboration of Norwich-based organisations who are re-thinking our local food system to put nutritious, local, affordable and regeneratively grown whole foods on everyone’s plates. This will help address food poverty, diet-related ill health and the climate and ecological crises, while supporting local farmers, businesses and communities to thrive. 

Sustainable Food Norwich has been awarded membership of Sustainable Food Places, a national network of over 90 local partnerships aimed at making local, healthy and sustainable food available to all.

The NISD is proud to be a partner in the new Norwich Sustainable Food Place initiative.

Steering Group members

Coordinator of Sustainable Food Norwich Co-founder and Co-lead, Green New Deal Norwich

Sabine Virani

Coordinator of Sustainable Food Norwich
Co-founder and Co-lead, Green New Deal Norwich
Deputy Coordinator of Sustainable Food Norwich John Innes Fellow at the Norwich Institute for Sustainable Development

Natasha Grist

Deputy Coordinator of Sustainable Food Norwich
John Innes Fellow at the Norwich Institute for Sustainable Development
Co-owner and director, Goodery

Josh Smith

Co-owner and director, Goodery
Chief Executive Officer, The Feed

Lucy Parish

Chief Executive Officer, The Feed
Programmes Advisor at Norfolk Community Foundation, representing the Nourishing Norfolk Network

Lizzi Barker

Programmes Advisor at Norfolk Community Foundation, representing the Nourishing Norfolk Network
NIHA Co-Production Partnership Lead, Norwich Institute of Healthy Ageing

Anna Sweeting

NIHA Co-Production Partnership Lead, Norwich Institute of Healthy Ageing

Advisors & Champions

Advisor

Josiah Meldrum

Co-founder, owner and director, Hodmedod’s

Advisor

Sarah Steed

Director of Innovation & Engagement, Norwich University of the Arts

Champion

Fran Ellington

Sustainability and Business Development Director, Triple Bottom Line Accounting

Advisors & Champions

Advisor

Josiah Meldrum

Co-founder, owner and director, Hodmedod’s

Advisor

Sarah Steed

Director of innovation & Engagement, Norwich University of the Arts

Champion

Fran Ellington

Business Development Director, Triple Bottom Line Accounting

Champion

Louise Dixon

Dean of Research and Knowledge Exchange, Norwich University of the Arts 

Champion

Marcus Hemsley

Director and co-founder, Fountain Partnership

Champion

Hayley Pinto

Education and Training Lead, Centre for Sustainable Healthcare

Champion

Louise Dixon

Dean of Research and Knowledge Exchange, Norwich University of the Arts 

Champion

Marcus Hemsley

Director and co-founder, Fountain Partnership

Champion

Hayley Pinto

Education and Training Lead, Centre for Sustainable Healthcare

Project themes

As members of Sustainable Food Places (SFP), we are working to develop a strategy that addresses all six SFP themes:

Food Governance & Strategy

Taking a strategic and collaborative approach to good food governance and action

Good Food Movement

Building public awareness, active food citizenship and a local good food movement

Healthy Food for All

Tackling food poverty, diet-related ill health and access to affordable healthy food

Sustainable Food Economy

Creating a vibrant, prosperous and diverse sustainable food economy

Catering & Procurement

Transforming catering and procurement and revitalizing local supply chains

Food for the Planet

Tackling the climate and nature emergency through sustainable food and farming and an end to food waste.

We are collaborating with the Norwich Food Network, who have developed the Food Equality Action Plan, which covers a number of elements of the six themes above.

Our work will also support Norwich to deliver on its obligations as a signatory to the Glasglow Food & Climate Declaration. In particular, we will help to develop and implement integrated food policies and strategies as key tools in addressing climate change, while ensuring these are based on a food systems approach that involves actors across all parts of the food chain.

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